How to Make Homemade Vanilla Extract

Store-bought vanilla extract costs $4+ per ounce. Homemade costs under $1/oz, tastes better, and never runs out if you use the perpetual jar method.

No cooking. No special equipment. Just beans, booze, and patience.

The secret: keep topping off with fresh alcohol and adding spent pods from other recipes. Some people have jars going 10+ years.

1. 5 vanilla beans (Grade B recommended — cheaper, same flavor compounds)
2. 1 cup (8 oz) vodka, bourbon, or rum (35-40% ABV)
3. Glass bottle with tight-fitting lid

Alcohol choice matters:

1. Vodka = clean, pure vanilla
2. Bourbon = warm, caramel notes
3. Rum = tropical depth

Trim beans to fit your bottle if needed.

Optionally split lengthwise for faster extraction — this exposes more of the caviar (seeds) to the alcohol.

Place beans in a clean glass bottle with a tight-fitting lid.

Mason jars work great. Swing-top bottles look nicer if you're gifting.

Pour alcohol over beans until fully submerged.

If beans float, don't worry — they'll absorb liquid and sink within a day or two.

Seal tightly and store in a cool, dark place like a pantry or cabinet.

Shake occasionally if you remember. Not required.

Wait at least 2 months before using. For best results, wait 6-12 months.

The extract is ready when it's deep amber and smells richly of vanilla.

The perpetual jar trick: when you use some, top off with fresh alcohol. Add spent vanilla pods from other recipes. The extract just keeps getting richer.

Full recipe with tips and bean sourcing: Check out the full recipe at jmtreats.com